Heat 1 teaspoon ghee in a heavy bottomed pan or non-stick pan and roast cashew nuts and almonds until light brown for a minute. Transfer them to a plate.

Place milk, condensed milk, sugar and cooked rice in the same pan.

Stir continuously and cook until milk is absorbed and mixture becomes medium thick. It will take approx 12-15 minutes on low flame. Mixture will become very thick when it cools, so keep medium thick consistency.

Add nutmeg powder and 2 teaspoons ghee and mix well.

Transfer prepared kheer to a serving bowl and garnish with roasted cashew nuts and roasted almonds. Serve it hot or place it in a refrigerator for 1-2 hours before serving and serve chilled. Instant and easy rice kheer with condensed milk is ready.

Some facts

Canjica (Portuguese pronunciation: [kɐ̃ˈʒikɐ]) or mugunzá ([muɡũˈza]) is a Brazilian sweet dish, associated with winter festivals, which in Brazil is in June (Festa Junina).
The dish is a porridge made with white de-germed whole maize kernels (canjica), cooked with milk, sugar and cinnamon until tender. Coconut and coconut milk as well as some...